Learn how to make a delicious Sabudana Khichdi with a refreshing green twist. Follow our foolproof tips for a non-sticky sabudana. Be sure to watch the video!
Estimated reading time: 4 minutes
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What is ‘Sabudana’?
Sabudana or sago is a starch that’s extracted from the soft core of tapioca and other tropical palms. It is highly rich in carbohydrates. Tapioca pearls are often consumed in tropical regions for their ability to keep one full and to provide instant energy.
In India, sabudana or sago pearls are commonly used in everyday cooking to prepare sabudana vada (cutlet), kheer, dessert, or upma (khichdi).
Sabudana Khichdi is an Indian dish made with tapioca pearls (sabudana).
Mainly it is used to prepare a variety of festive feasts during Navratri, Janmashtami, or any other Hindu festivals.
Here is a special sabudana khichdi recipe with a refreshing green twist of paste made with – mint, coriander, green chilli, and ginger.
‘Hariyali’ is the Indian term to define the green colour. Hence, the name ‘Hariyali’ Sabudana Khichdi translates to green sago khichdi.
REASONS to LOVE Sabudana Khichdi
- perfect for breakfast or a snack
- vegetarian and gluten-free
- an easy, one-pot meal
- quick to prepare
Non-Sticky Sabudana: My Tips
Sabudana has a lot of starch. Hence, it becomes too sticky to handle or cook if you soak it in too much water.
The best solution to this problem is to remove all the starch from sago pearls.
Tip 1: The perfect ratio of sabudana to water should be 1:1.
- Use a large bowl to soak sabudana as the pearls swell up after soaking. Soak one cup of sabudana in only one cup of water – enough to drench the sago pearls in the water. Cover the bowl with a net or lid. Let it soak in water for 4 – 5 hours. I usually prefer soaking sabudana in water overnight for the next day’s breakfast.
Tip 2: Rinse soaked sabudana with running water.
- Transfer soaked sabudana in a colander or sieve. Rinse it with running water until most of the starch washes away. Let it sit in the colander for the next 10 – 15 minutes.
Follow these two tried and true tips of mine and you will never end up with sticky or starchy sabudana.
Ingredients You’ll Need
- Sabudana: You need medium size tapioca pearls (sago). They are easily available in different-sized packets under supermarkets’ lentils and legume sections.
- Cooking Oil: Ghee gives a sweet flavour and aroma to the khichdi. You can use coconut or flavourless refined oil for a vegan version.
- Tempering: Mustard Seeds (rai), Curry Leaves
- Peanut: They add crunch. You can use cashews as well.
- Potato: Make sure to fine-chop the potato for quick cooking. If you are using boiled potato, add directly with sabudana.
- Green Paste: Mint, Coriander, Green Chilli, Ginger, Water. Do not add too much water while blending the green paste. 1 – 2 tablespoons are enough.
- Seasoning: Salt, Pepper, Lemon Juice
- Add-Ons: Pomegranate, Fresh Coriander
Vrat Sabudana Khichdi
The idea is to prepare a sattvic-style wholesome dish without using processed or tamasic ingredients.
- The sabudana khichdi is prepared with pure ghee and not vegetable/refined oil for fasting.
- Apart from potatoes, no other vegetables or green peas are added to the khichdi.
- Curry leaves, black pepper, green chilli, and rock salt (sendha namak) are used for seasoning. You can add lemon juice and fresh coriander before serving.
Watch Sabudana Khichdi Video
Serving Suggestion
Sabudana Khichdi is best enjoyed with chutney. You can serve it with green chutney or coconut chutney. You can serve khichdi with pomegranate raita or boondi raita for a complete meal.
A cooling glass of masala chaas or lassi is also perfect for serving with sabudana upma.
More Indian Khichdi Recipes
- Dal Khichdi
- Oats Khichdi
- Palak Khichdi
- Millet Khichdi
- Urad Dal Khichdi
- Chana Dal Khichdi
- Vegetable Masala Khichdi
- Dalia (Broken Wheat) Khichdi
follow us on Youtube and Instagram for video recipes.
Sabudana Khichdi Recipe
- Heavy Bottom Kadhai
Ingredients
- 1 Cup sabudana (sago pearls)
- 1 Cup water
- 4 tablespoon ghee (clarified butter)
- 1 tablespoon black mustard seeds (rai)
- 6 – 8 curry leaves
- ¼ Cup peanuts (moongphalli)
- ½ Cup potato, finely chopped
- Salt and black pepper to taste
- 1 tablespoon lemon juice
- 1 tablespoon pomegranate
Ingredients For Green Paste:
- 1 Cup fresh coriander leaves
- ¼ Cup mint leaves
- 2 green chilli, chopped
- 1 tablespoon ginger, chopped
- 1 tablespoon water
Instructions
- Soak sabudana overnight or for at least 5 – 6 hours.
- The next day, transfer soaked sabudana to a strainer. Rinse well with running water until all the starch is drained out. Keep aside in a strainer for next 15 – 20 minutes.
- Blend coriander, mint, green chilli, ginger to a smooth paste using 1 – 2 tablespoons of water. Keep aside.
- In a heavy-bottomed wok or kadhai, heat ghee. Add mustard seeds, and curry leaves. Once seed starts cracking add peanut. Fry for 1 minute.
- Add diced potato, salt, and pepper. Mix nicely. Cover and cook over low heat till potatoes are cooked through.
- Add the sabudana, green paste, and mix well until combined well. Cover the skillet with a lid, reduce the flame to the lowest and let the sabudana cook for another 3 – 5 minutes.
- Turn off the flame. Add lemon juice, pomegranate, and chopped coriander. Stir to combine.
- Serve Sabudana Khichdi warm with mint chutney.
Recipe Notes:
- It is best to pick medium size sabudana for making khichdi.
- Do not add too much water while soaking the sabudana. 1:1 is the ratio that works for me.
- It is always best to soften the sago pearls by soaking. Do not make khichdi with sabudana which is not soaked.
- Make sure to drain all the starch from sabudana by rinsing it with water.
- Adjust the number of green chilies in paste according to personal preference.
- Adding pomegranate is optional.
beena stephen says
Tempting dish.love it☺
Mobile App Developers says
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